Suzanne's Scalloppine

Suzanne's Scalloppine
Suzanne's Scalloppine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless chicken breast halves skinned

  • Salt to taste

  • 1

    cup seasoned dry breadcrumbs

  • 1

    teaspoon dried oregano crumbled

  • 1

    teaspoon dried basil crumbled

  • 2

    eggs beaten to blend

  • 3

    tablespoons butter

  • 3

    tablespoons olive oil

  • 3

    garlic cloves minced

  • 1

    can tomatoes - (14 1/2 oz) drained, diced

  • 1/4

    cup tomato sauce

  • 1

    cup grated Parmesan

Directions

Preheat oven to 300 degrees. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs. Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven. Add garlic to same skillet and saute over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt. This recipe yields 4 servings.

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